In this one-pot dish, the chicken roasts alongside the vegetables until cooked through—meaning there’s very little post-dinner cleanup.
1 pound baby potatoes (about 16)
4 small fennel bulbs, quartered
8 cloves garlic (unpeeled)
2 tablespoons olive oil
kosher salt and black pepper
1 3 1⁄2- to 4-pound chicken, legs tied
1/4 cup fresh flat-leaf parsley leaves
Sat fat 8g
How to Make It
Heat oven to 425° F. On a large rimmed baking sheet, toss the potatoes, fennel, and garlic with 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
Rub the chicken with the remaining tablespoon of oil, 1 teaspoon salt, and ½ teaspoon pepper and nestle among the vegetables.
Roast, tossing the vegetables and basting the chicken once, until the vegetables are tender and the internal temperature of the chicken registers 165° F in the thickest part of a thigh, 65 to 75 minutes. Let rest for at least 10 minutes before carving.
Toss the vegetables with the parsley and serve with the chicken.